Kraft Kitchens Tips

Place 1 of the cooled cake layers on serving plate. Make 2-inch horizontal cut around side of cake, using long serrated knife. Cut all the way through cake layer to make 2 layers. Remove top layer by sliding it onto 9-inch round cardboard circle. Frost cake layer on plate with 1/3 of the COOL WHIP mixture. Slide top half of split cake layer from cardboard circle onto frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into 2 layers as done for the first layer. Repeat process of transferring cake layers to stacked cake layers on plate using the cardboard circle.

Substitute

Omit caramel sauce. Microwave 10 KRAFT Caramels and 1 Tbsp. milk in microwaveable bowl on HIGH 2 min. or until caramels begin to melt. Stir until caramels are completely melted. Drizzle over cake just before serving; top with nuts.

I accidentally put a whole can of pumpkin into the cake the first time I made it and it was amazing. I made it correctly the next time and no one like it as well. I will definitely be increasing the pumpkin this year :)

LisaIaquinta

posted:

11/6/2011

I had a party and made this cake as one of my desserts. It was easy to make, and everyone liked it very much. I would definitely make this again.

Rosiecheex

posted:

11/1/2011

I'm not a fan of pumpkin but my husband is so I made this for his birthday and he loved it. I thought it was great too. I doubled the amount of frosting and frosted the whole cake. I omitted the carmel sauce and the pecans.

Mary766

posted:

10/23/2011

Delicious and beautiful presentation. Everyone loved it; making it again for a party this weekend.

DarkEagle

posted:

10/16/2011

This is one of my favorite cakes now, and seems to be all my family and friends also since they all keep asking for me to make it. Even the ones that don't like pumpkin ( which happens to be a # of them) likes it!

jon78240

posted:

10/14/2011

cake was amazing. i will be making this again for the holidays. everyone loved it. only change would be to make more icing.

kstone64

posted:

10/13/2011

I used my own "from scratch" recipe for pumpkin spice cake. This is an excellent recipe. Try this tip: I always use waxed dental floss to divide the layers. Wrap the floss around the center of the layer starting in the back. Cross the floss over, switching hands, then gently pull tight. It will slice through the cake layer easily.

janessa50

posted:

10/4/2011

I made this recipe as cupcakes and they were delish! Reduced the baking time to 22 minutes and frosted the cupcakes with the icing. Skipped the caramel and pecans. Enjoyed by all.

vickyjoy

posted:

9/28/2011

I have made this cake every year since it was first printed in Kraft Food and Family in 2004. However, I double the frosting recipe and frost the entire cake. I use pecan halve to decorate it and serve the caramel as a side dish for those who want it.

LISAABRAMS

posted:

7/13/2011

very very good cake. when i make this cake again i will only add half of cool whip to cream cheese mixture, i thought the whole tub of 8oz. made it too thin. i will also put chopped pecans on each layer. very yummy!!!